• Signature Drink: Brooklyn Bonfire

     
    POSTED July 21, 2020
     

INGREDIENTS

—2 oz. Bulleit Rye Whiskey

—.25 oz. Yellow Chartreuse

—.05 oz. sweet vermouth

—1 dash cherry bark vanilla bitters

—garnish with two Filthy Italian Amarena Cherries

DIRECTIONS

Pour the above ingredients into a glass and stir, then set aside.

To present and serve the cocktail: Invert a coupe glass. Light the end of a hickory stick on fire and blow it out. Place it under the inverted coupe glass and allow it to fill the glass with smoke. Flip coupe glass right side up, allow smoke to escape and immediately pour in spirit mixture and garnish with the Filthy Italian Amarena Cherries.

Baldamar’s location—next to the Von Maur at Rosedale Center—might give the wrong first impression. The hip, fine dining restaurant is a fresh concept for the area, one that could easily fit into a more foodie-centric area. Randy Stanley, owner of 6Smith in Wayzata, calls Baldamar a legacy restaurant that just happens to be next a mall (he similarly describes 6Smith as a restaurant that happens to have a lake attached). “I’ve always liked this part of the Twin Cities,” says Stanley. “I love the thriving, local community.

 

Seattle’s Foodz Catering is preparing to move into its new home, nicknamed the “factory,” in the Georgetown neighborhood this summer. Four times the size of its current headquarters, it will include a new kitchen, offices and a warehouse. Toast the new digs with the company’s Blueberry Mule—the recipe raises the bar on the sober-curious trend.

INGREDIENTS

—3 oz. fresh-pressed blueberry juice

—juice of half a lime

—ginger beer

—shaved ice

—sprig of mint

—lime wedge

 

Courtesy of THE US GRANT Hotel, a Luxury Collection Hotel, San Diego. 

INGREDIENTS

—.5 oz. Bigallet Thyme liqueur

—.5 oz. Massenez Garden Party Rosemary liqueur

—.5 oz. Domaine Sante All-Sass (Wine Grape Nectar)

—2.5 oz. sparkling wine

—splash of absinthe

DIRECTIONS